Beef Tenderloin Stuffed With Herb Pesto by David Tanis, NYT Cooking

Yield: 6 to 8 servings

Get full recipe👇🏻


3 pound center-cut beef tenderloin, trimmed of fat
Salt and pepper
2 cups Italian parsley leaves
4 cups basil leaves
4 garlic cloves, grated or finely minced
1 cup pitted green olives
½ cup extra-virgin olive oil, plus a little more for drizzling
4 ounces grated pecorino romano (1 cup)
1 teaspoon grated lemon zest
½ teaspoon crushed red pepper


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